Hey Gang,
Gonna try to smoke me a turkey this week-end. My mother-in-laws's birthday and she loves the yard bird!Read a few posts on this subject but I was wondering if there was any more updated sage advice.
Here's my plan;
Gots me an 18 pounder. Going to season with Italian dressing overnight and them a wee sprinkle of poultry rub. Apple smoke for 3 hours. Cook at 210-220. Expecting a total cook time around 7-8 hours til she reaches 180 in the thigh. Might finish with a bit o' bbq sauce, not sure.
Anything I'm missing? Welcome thoughts on rubs, sauces and cook times! Whose done a whole bird recently?
Now that Olds has taught me how to post pics that won't crash your system (ahem) I will gladly submit a photo essay if your interested.
Thanks,
goalieboy29
It's the wood that makes it good...
#29,
This is my unabashed comments, so take'm for as much. This is probably one of the hardest thing I have ever done with BS. I would suggest that you would research the thigh temp. My question is that too high? Also you are dealing with fowl here, so be prepared for the amount of moisture it gives off-this will affect how fast if comes up to desired cabinet temp. So don't panic. I'm sure it will come out fine but just be patient and don't get scared.
I am very sure that others will chime in here that now a lot more than I have done it with much more success than I. Keep us informed and let us know how it turns out. Keep those pics coming.
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I'd say 160-170 and not much higher.
Other than that it sure sounds good! Let us see some pics before, during and after [8D]
Thanks for the info guys.
The birthday girl has requested that I BBQ the bird.(plus I kinda got scared) I have a Napoleon natural gas grill with a great rotisserie burner that makes awesome Q.
Super crispy skin, (mmm, skinnn...)No smoke though.
I can still post pics if you want but they won't feature the Bradley. Sorry, but the birthday girl rules on this occassion...
goalieboy29
It's the wood that makes it good...
Although I can expect flames for this, I have tried Turkey a couple of times, as well as Breasts. I like it done on my Big grill too. It has that radiant heat strip accross the back, and I can put a pan under it to catch all the drippings as it turns on the rotisserie. Whole turkeys, whole chickens, pork chops, and steak won't often find its way to my smoker. I just like the taste and with turkey and chicken, the way the skin crisps up!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill,
There will be no flames from this dude...
(http://www.susanminor.org/Rayeimages/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I agree it's hard to beat the grill or one with the additonal heating element. And yes, crispy skin kicks azz! [:D]
Pictures of food are a good thing regardless of what it's cooked on! Right guys? [:o)]
If I smoke a bird it goes into the broiler for a bit afterwards to get that crispy skin. Seems to turn out OK in the pit smoker though.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="2">Pictures of food are a good thing regardless of what it's cooked on! Right guys?</font id="size2"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Yepper and if there is a step by step recipe with those pix it might just get ya stuff added to the recipe site.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
First I would see if an 18 pound bird will fit in the BS. Then I would only bring the internal temperature to 165 F, measured at the thickest part of the thigh. I would even pull it at 160 F, let it rest, and it should reach 165 F, easily.
Here's a basic poultry rub you may want to try.
2 Tbs. Kosher Salt
2 Tbs. Bell's Poultry Seasoning
2 Tbs. Old Bay Seasoning
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by goalieboy29</i>
<br />Thanks for the info guys.
The birthday girl has requested that I BBQ the bird.....Sorry, but the birthday girl rules on this occassion...
goalieboy29
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thats the recipe I would use. You can't go wrong with that one.
GB,
Why not cold smoke the bird for a couple of hours & then prepare as planned? Best of both worlds!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />I have tried Turkey a couple of times, as well as Breasts.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Me too, and although the Turkey is more filling, I still prefer the latter![:D][:D]
BTW everybody, there's nothing wrong with enjoying food cooked in/on something other than a Bradley. I welcome all comments because we're really sharing our love of food, not just how the Bradley unit makes it. Much healthier community IMO. I still have a special place in my heart for those crappy hot dogs you get at baseball games. Just wouldn't be the same without them.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks again boys,
You confirmed what I was guesing, that it is OK to Q once in a while...
Hey Habanero Smoker, gonna try that poultry rub.
Chez, LOL about those crappy ballpark dogs. I love'em too. Shh, our secret! I like the idea of a smoke and a Q. How long would I cold smoke for? I assume no heat, just the smoke generator?
Thanks
goalieboy29
It's the wood that makes it good...
I was going to do a couple chickens this weekend at the same time I do the Brisket. I was thinking about putting brisket and two chickens in for 2 hours of smoke at 200F then pulling out the chickens. Finishing the chickens slow and low on the grill until they are done, resting them for a while and then serving the chicken saturday. Meanwhile letting the brisket go through the night for lunch cook out on Sunday.
Does any one have some advice on how to prepare multiple items with different cook times like this? Or more important how to do it and serve them both at the same time some how? And what groups of items can be done like this?
I think grilling the birds for the dark skin and easy to manage doneness is a great way to go and using the smoker for flavor is an ubeatable way to get a special flavor. Especially if youre like me and use a gas grill.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by GrillinFool</i>
<br />I was going to do a couple chickens this weekend at the same time I do the Brisket. I was thinking about putting brisket and two chickens in for 2 hours of smoke at 200F then pulling out the chickens. Finishing the chickens slow and low on the grill until they are done, resting them for a while and then serving the chicken saturday. Meanwhile letting the brisket go through the night for lunch cook out on Sunday.
Does any one have some advice on how to prepare multiple items with different cook times like this? Or more important how to do it and serve them both at the same time some how? And what groups of items can be done like this?
I think grilling the birds for the dark skin and easy to manage doneness is a great way to go and using the smoker for flavor is an ubeatable way to get a special flavor. Especially if youre like me and use a gas grill.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I can't help you with arranging cook times for everything to be done at the same time. If I have multiple items I will prepare some foods a day or two ahead of time. In the example you have given, I would do the brisket the day before, or overnight. If I did it overnight I would time it so it will finish 3 to 4 hours prior to the time you expect to serve, then FTC it.
Since you are going to only smoke the chicken for two hours, and then finish them off on the grill, you can do that the day you are serving the chickens. But if you are going to finish them off on the grill, there is no need to cook chicken low and slow - grill or roast as you usually would do. May I suggest, if you are only going to apply smoke to the chicken, cold smoke them, or at least unplug the heating element. If you smoke the chickens at 200 F, most of the fat is going to render out of the skin, and the skin will not be as crispy as it could be when you finish them off on the grill.
is it safe to cold smoke something like chicken in Florida in the summer? it is 90+ outside, and that is at night. I would be worried I would create a salmonella monster.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by GrillinFool</i>
<br />is it safe to cold smoke something like chicken in Florida in the summer? it is 90+ outside, and that is at night. I would be worried I would create a salmonella monster.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I live in Florida and there is no way I would try this unless I figured out how to refrigerate my smoker.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">figured out how to refrigerate my smoker.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I always use the John Watkins/Grakka method to cold smoke food.
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
Think I may well have posted this before but I use plastic ice packs which work well to "refridgerate" the BS.
We get hoards of them at work that are otherwise thrown away. Depending on size I may use a dozen or more of them and stack em at the bottom of the BS in a tray, they last longer than the equivalent volume of ice cubes and the shape of them means you can actually have the equivalent of a big block of ice sitting at the bottom of your BS!
They are non toxic and can be washed in soapy water afterwards and reused.
Although where I live in the Britain we are only looking at temperatures no hotter than around 70-80F on a good day, only occasionally 80+, it does work well to keep the BS "refridgerated".
Got to strike a balance though, the colder the temperature the more bacterial growth is inhibited [:D] but also apparently the less food takes up the smoke!![:(] Whilst an upper limit for coldsmoking food is often given I have a book somewhere that also quotes a lower limit as well so you don't want the BS to get too cold.
I particularly find it useful when I am cold smoking cheese on a hot day, I smoke my cheese for around 5 hours so from a safety point of view I need to keep the temperature down as the John Watkins method will only keep the temperature to a few degrees above ambient, no cooler.
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by GrillinFool</i>
<br />is it safe to cold smoke something like chicken in Florida in the summer? it is 90+ outside, and that is at night. I would be worried I would create a salmonella monster.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I didn't know you lived in Florida, but there are ways; if you handle the food properly and move the chicken directly from the refrigerator to the smoker. Use a method that Manxman posted. Or you can cut down on the smoke time to 1 1/2 hours, when the food is cold (the source I've seen quoted the any temperature above 34 F) smoke penetration and adhesion is greater. Also smoke is an antimicrobial, so that also gives you a small cushion of safety; it creates an unfriendly environment and inhibits the growth of bacteria.
Edited:
I should have said cut the smoke time to 1 hour and 20 minutes.